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Carrot-Zucchini Vegetable Pancakes Recipe

Carrot-Zucchini Vegetable Pancakes Recipe

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Ingredients:

Serving

Directions:

In a large frying pan or wok, melt butter and olive oil over medium high heat. Add carrots, zucchini and onions (in batches if necessary), and saute until tender, about 2-3 minutes. Stir in the parsley; set aside.
In a large bowl, whisk together the flour, baking powder, salt and pepper.
In another bowl, beat together the eggs and milk.
Add the egg mixture to the flour mixture, stirring to combine; do not over mix. Fold in the veggies (and the cheese and breadcrumbs, if using).
Preheat a large frying pan or griddle over medium to medium high heat. Carefully add a tablespoon of oil to the pan, swirling to coat.
Use a ladle to pour the batter into the pan, making a few pancakes at a time.
Cook about 2 minutes per side, until golden brown.
Add remaining oil to the pan as needed.
Serve warm or at room temperature, with a dollop of sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.94 Kcal (452 kJ)
Calories from fat	37.21 Kcal
		% Daily Value*
Total Fat	4.13g	6%
Cholesterol	25.7mg	9%
Sodium	239.42mg	10%
Potassium	371.39mg	8%
Total Carbs	12.42g	4%
Sugars	2.06g	8%
Dietary Fiber	1.81g	7%
Protein	5.78g	12%
Vitamin C	17.8mg	30%
Vitamin A	0.3mg	9%
Iron	0.8mg	4%
Calcium	118.5mg	12%

Amount Per 100 g
Calories	95.42 Kcal (400 kJ)
Calories from fat	32.9 Kcal
		% Daily Value*
Total Fat	3.66g	6%
Cholesterol	22.72mg	9%
Sodium	211.65mg	10%
Potassium	328.32mg	8%
Total Carbs	10.98g	4%
Sugars	1.82g	8%
Dietary Fiber	1.6g	7%
Protein	5.11g	12%
Vitamin C	15.7mg	30%
Vitamin A	0.2mg	9%
Iron	0.7mg	4%
Calcium	104.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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